LEARN/CREATE (PT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

6:30 pm

Martha Stewart's Cooking School"Steaming"
Steaming is one of the fastest and healthiest ways to cook - and it's not just for vegetables. In this lesson, Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. She'll show you how to cook chicken breasts in parchment paper for moist, flavorful meat, as well as how to clean and steam mussels. D

7:00 pm

This Old House"Cambridge 2012, The Big Finish"
The last details come together for the Cambridge project finale: granite posts set off the landscape and the revived vintage doorbell crowns the foyer. Designers Dee Elms and Andrew Terrat bring exquisite punches of color that make the sleek, white Scandinavian modern interior come alive from top to bottom. Homeowners Sally Peterson and John Stone are delighted, as the crew gives a final salute!. D

7:30 pm

Rick Steves' Europe"Oslo"
Rick finds evidence of the proud Norwegian spirit in the country's capital - from Viking ships to a sleek new opera house, from World War II tales of terrorism to the constant festival at the thriving harbor. He takes in major art pieces and sails with friends in a fjord.G

8:00 pm

Joseph Rosendo's Travelscope"Hong Kong - Asia's World City"
Joseph takes in luxury hotels, designer shops and Michelin-star restaurants. He also explores local neighborhoods, colorful markets, places of natural beauty, and meets people who retain their connections to their customs and traditions.G

Simply Ming"Jason Santos & Pounding Meat"
On this episode of SIMPLY MING, Ming demonstrates one of the best ways to give home chefs more options with meat and fish - by pounding. Pounding tenderizes the meat, makes it thinner for faster cooking, and makes food go farther. Using this technique with some mystery ingredients, Chef Jason Santos of Boston's Blue Inc., joins Ming to cook on the fly and invent two completely new dishes: New Style Sashimi with Soy-Lemon Syrup & Curry-Coriander Oil and Buttermilk Fried Pork Loin with a Heirloom Tomato Salad. D

10:00 pm

Taste of Louisiana with Chef John Folse & Co.: Our Food Heritage"France: The Ursulines"
Chef Folse explores the contributions of Louisiana's unlikely pioneers: the missionaries, priests and nuns. Sister Joan Marie Aycock introduces us to a bit of Louisiana's early "morality" and the contributions of the Ursuline nuns. Chef Folse visits with Tommy Adkins as he demonstrates French bread making on the Louisiana frontier. D

10:30 pm

Rick Steves' Europe"Oslo"
Rick finds evidence of the proud Norwegian spirit in the country's capital - from Viking ships to a sleek new opera house, from World War II tales of terrorism to the constant festival at the thriving harbor. He takes in major art pieces and sails with friends in a fjord.G